Cheddar Biscuit Cups

Original Recipe HERE

I'm always on the lookout for recipes for biscuits, breads, cornbreads, and the like...but only if they're easy and quick.  I don't always remember to plan ahead so dough can rise, and I often have something else in the oven that prevents a long baking process.  These "cheddar muffins" (so dubbed by *N*) fit the bill: a good combination of a crusty outside with a chewy inside.  The measurements listed here are doubled from the original since I wanted leftovers for the following night (and they reheated nicely in the toaster oven).

Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1/2 to 1 teaspoon salt

1-2 cups shredded cheese [I used a Mexican blend and some sharp cheddar]

1 cup milk [I used a combination of 2% and skim]

4 tablespoon mayonnaise

 

Directions

1) Preheat oven to 425 and grease a 12-cup muffin tin.

2) Whisk flour, baking powder, & salt together.

3) Add cheese to the flour mixture.

4) Stir milk and mayonnaise into the mixture, just until moistened.

5) Fill muffin cups 2/3 full.

6) Bake at 425 degrees for 15-20 minutes, until biscuit tops are golden brown.

Notes: A success; they turned out exactly as I expected.  Next time I'll use more sharp cheese to have a more pronounced flavor.  Probably throw in some Italian seasoning, garlic powder, or dill as well.

Update: I made these again, adding a few generous shakes of both garlic powder and dill.  Even tastier than before.

Kid Participation:

* Measure and whisk dry ingredients.

* Add (child-size) handfuls of cheese (because kids like to use their hands more than measuring cups).

* Stir all ingredients together.